Chashu Recipe

Ingredients:

• Pork Belly or Loin Block ~500g
• 1 Negi (Leek) or 3 Stalks of Spring Onions ~40g
• 1 Knob of Ginger ~15g
• Sake ~100ml
• Shoyu ~100ml
• Water ~200ml
• 4Tbsp Sugar ~60g

Steps:

1. (Optional) Roll the pork belly/loin and tie with butcher’s twine
2. Cut off the bottom part of the negi/spring onion and slice ginger
3. Sear the pork on high heat until all sides are golden brown
4. In another pot, pour in the sake, shoyu, sugar and water and add in the negi/spring onion and sliced ginger
5. Add the pork the mixture
6. Bring it to a boil
7. Once boiling, reduce heat to low and put an otoshibuta drop lid on top. If you don’t have a drop lid, just cover aluminium foil over the ingredients and poke some holes to let steam escape
8. Let simmer for 1 hour, flipping the pork after half an hour
9. Let cool for about 15 minutes
10. Remove pork and strain the sauce into a vacuum/ziploc bag
11. Put pork into bag with sauce and eggs (If you plan to make Ajitama) and let marinate in fridge for at least 2 hours
12. Cut away butcher’s twine and slice the chashu to serve
13. (Optional) Torch the chashu slices to add extra flavour and make aburi chashu!
14. Serve over ramen or on rice and enjoy!